Raw Pad Thai with Jalapeño Almond Sauce

A healthy and refreshing salad, this raw Pad Thai is made with zucchini noodles, carrots, bell peppers, and fresh herbs. All topped with a homemade jalapeño almond sauce for a delicious and hearty meal. Made in under 30 minutes!

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Friends! We’ve almost done it. We’ve almost finished the 30 day cleanse! If you want a recap of the incredibly fresh and delicious recipes we’ve been eating this month, make sure to check out the Best of January highlights. My personal favorite is this Detox Salad. There is no reason to wait for a cleanse to be chowing down on a detox salad!

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For my final recipe of the 2019 cleanse I’m bringing back an oldie. This Raw Pad Thai was originally published on My Darling Vegan May 7, 2013. That’s nearly 6 years ago! Wouldn’t you say it is time to freshen up this beloved recipe?

Let’s take a look at the new and improved raw Pad Thai.

One of the biggest reasons I love this raw Pad Thai is it gives me an opportunity to use my all-time favorite kitchen gadget – the spiralizer.

Why do I love the spiralizer?

They are totally affordable.This onethat I use is just $19.99 on Amazon!

Spiralizers don’t take up a lot of room. Perfect for people (like me) with tiny kitchens.

Benefits of Spiralizing Vegetables

Spiralizing vegetables allows people on all kinds of diets to enjoy pasta dishes. Whether your raw, low carb, gluten free, keto, or paleo, vegetable noodles offer comfort food without compromising on health. Some of my most popular recipes on this blog feature vegetable noodles such as my Mushroom Bolognese and Pesto Pasta (both made with zucchini noodles) and this Ginger Peanut Sweet Potato Noodles recipe.

How to make raw Pad Thai

Like most things I do here on My Darling Vegan, raw Pad Thai is super simple to make! As you might have guessed, we start by spiralizing our zucchini. Most spiralizers come with several different settings. For this recipe, look for your smallest setting as we want our noodles to be thin, resembling rice noodles.

Step one: prepare the vegetables.

That simply means:

spiralize the zucchini

shred the carrot

chop the bell pepper and onions

dice the cilantro

Once the vegetables are prepared, toss them together in a large salad bowl along with bean sprouts, cashews, and jalapeño (if using).

Step two: make the almond sauce.

Traditionally Pad Thai is tossed with a Thai Peanut Sauce but for this raw pad thai we are using raw almond butter. If you can’t find raw almond butter at your local grocery store, you can pick some up online. The almond butter, along with the remaining ingredients, is blended together in a small blender or food processor until smooth and creamy.

What is Nama Shoyu?

On the recipe below you will also see Nama Shoyu listed as one of the ingredients. Nama Shoyu literally translates to “raw soy sauce” simply meaning that it is soy sauce that is unpasteurized.

I should note that while many raw foodists eat Nama Shoyu because it is fermented and cultured with living enzymes, the process requires it to be is heated above the 115F meaning that it is not strictly raw food.

Step three: toss it all together and serve!

Serving and storing raw Pad Thai:

To serve, toss vegetables with almond sauce and divide between two plates. Top with garnish and lime wedges and serve immediately.

If you are not going to eat it right away or plan on having leftovers, store Pad Thai and Almond Sauce separately in the refrigerator. The undressed Pad Thai should be eaten within 3 days. The sauce will remain good for up to 7 days.

Tips for making the BEST Raw Pad Thai

The almond butter sauce is quite spicy. If you are sensitive to spice, reduce the amount of jalapeño or omit it altogether.

Because this is raw, it’s important to use the best vegetables. Make sure they are healthy, perfectly ripe, and unbruised.

Wait to toss together the Pad Thai and sauce until ready to serve to prevent soggy vegetables.

A healthy and refreshing salad, this vegan raw Pad Thai is made with zucchini noodles, carrots, bell peppers, and fresh herbs. All topped with a homemade raw almond sauce for a delicious and hearty lunch. Made in under 30 minutes!

Cut off the ends of the zucchini and discard. Using a spiralizer,spiralize the zucchini for the thinnest noodle.Place in a salad bowl. Shred the carrots and chop the red bell peppers. Toss them into the salad bowl along with bean sprouts, green onions, and cilantro. Mix to combine. Set aside.

In a blender or food processor combine all the ingredients for the dressing, blending until smooth. Pour over the Pad Thai and toss to coat.

Divide evenly between two separate plates and top with cashews and extra cilantro and green onions. Squeeze fresh lime juice over pad thai and enjoy!

Nutrition Facts

Raw Pad Thai

Amount Per Serving

Calories 371Calories from Fat 261

% Daily Value*

Total Fat 29g45%

Saturated Fat 8g40%

Sodium 38mg2%

Potassium 778mg22%

Total Carbohydrates 20g7%

Dietary Fiber 7g28%

Sugars 10g

Protein 10g20%

Vitamin A120.3%

Vitamin C69.3%

Calcium15.4%

Iron15.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you give this recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

Reader Interactions

Comments

I have been raw vegan for three months now. I found your site while looking for a raw nutella recipe. I have also been looking for raw Thai recipes like this one. Do you happen to have a recipe for raw pad see ew ? Ps my three-year-old daughters name is also Eden I thought that was pretty cool. Can’t wait to try this recipe!!!

I made this for my not-so-raw-loving husband. He wanted more! It is a hit in our house for sure. I made the dressing to toss over shredded veggies last night by request from my husband. He is hooked. THANK YOU!

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